Count on about 12 oz (350g) asparagus per person if you serve them with ham, and a little more if you serve them without. Peel the lower two thirds or so of the asparagus with a vegetable peeler, and make sure you peel it thoroughly or you’ll find yourself eating the strings later. Cut off the tough ends. Keep the trimmings, as you can use them for asparagus soup the next day.
